Corn and Zucchini Summer Frittata
Try this Corn and Zucchini Summer Frittata recipe
Try this Corn and Zucchini Summer Frittata recipe
- 8 large eggs
- 1 tablespoon light butter (i use land o’lakes)
- 1 medium ear of fresh raw corn
- 1 cup thin sliced zucchini
- 1/3 cup 2% plain greek yogurt (i used fage)
- 3/4 teaspoon salt (plus a sprinkle more for the corn and zucchi
- 1/4 teaspoon black pepper (plus a sprinkle more for the corn an
- 1 tablespoon diced chives
- 1/4 cup sliced fresh basil
- 2 oz sharp cheddar cheese shredded (i used cabot seriously sharp)
- Carbohydrate 1.14762463189333 g
- Cholesterol 573.922333085 mg
- Fat 16.38501065178 g
- Fiber 0 g
- Protein 19.1263437506333 g
- Saturated Fat 6.12516047075067 g
- Serving Size 1 1 slice (143g)
- Sodium 245.350179483667 mg
- Sugar 1.14762463189333 g
- Trans Fat 2.38473144038833 g
- Calories 229 calories
Step-by-step
- Pre-heat your oven to 350.
- Shuck the corn and remove any remaining strings.
- Use a large sharp knife to cut off the kernels as close to the cob as you can get (I ended up with about 1 cup of kernels).
- Melt the butter in an 8-10 inch oven-safe nonstick deep skillet over medium-low heat.
- Add the corn kernels and the sliced zucchini and stir to coat.
- Sprinkle with a bit of salt and pepper to taste.
- Cook, stirring regularly, for 6-8 minutes or until corn and zucchini are cooked through.
- While the corn and zucchini are cooking, break the eggs into a large mixing bowl and whisk together until just combined.
- Add the yogurt, salt, black pepper, chives, basil and shredded cheese and stir together until mixed.
- When the corn and zucchini are cooked, transfer them into the bowl containing the egg mixture and stir together.
- Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet.
- Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked.
- Transfer the skillet into the oven and cook for 15-17 minutes until the center is set.
- Let cool for 5 minutes, then slice into 6 slices and serve.
My Summer Frittata: A Taste of Sunshine
Summer is my absolute favorite time of year. The long, warm days, the vibrant colors of the farmers' market, and the abundance of fresh, seasonal produce are just a few of the things I cherish. And what better way to celebrate the season than with a light, flavorful, and incredibly easy-to-make Corn and Zucchini Summer Frittata? This recipe has become a staple in my kitchen, a quick go-to when I want a delicious and nutritious meal without spending hours slaving over a hot stove. It's perfect for a casual weeknight dinner, a weekend brunch, or even a potluck contribution. The best part? It’s adaptable to whatever vegetables are at their peak in your garden or local market. Feel free to substitute other summer favorites like bell peppers, tomatoes, or spinach.
I’ve always loved frittatas for their versatility. They’re essentially an open-faced omelet, baked in the oven, making them ideal for feeding a crowd. The combination of sweet corn, tender zucchini, and the richness of the eggs makes this frittata both satisfying and light. Plus, the subtle herbs and a touch of cheese add just the right amount of flavor. I prefer using a good quality sharp cheddar for its sharpness but a mild or even a pepper jack would also be delicious! This frittata is incredibly simple to prepare. Everything comes together quickly, and the oven does most of the work, leaving me free to relax and enjoy the summer sunshine – possibly with a glass of chilled rosé. I have a little tip to speed up the cooking time: chop the corn from the cob when you are listening to your favorite podcast, or listening to your loved ones.
Ingredients That Make This Recipe Shine:
The beauty of this frittata lies in its simplicity. High-quality ingredients are key. I always opt for fresh, locally-sourced produce whenever possible. The flavor difference is truly noticeable. I use free-range eggs because I feel better about where my food comes from and I’m happy about the nutritional benefits too. My go-to is Fage Greek yogurt for its creaminess, and Cabot Seriously Sharp cheddar for its amazing taste. If you can find similar good-quality ingredients, do it! And let’s not forget the fresh herbs – those little touches of basil and chives really elevate the dish.
Beyond the Recipe:
This frittata is more than just a meal; it's a reflection of the summer season. It’s about savoring the simple pleasures, the taste of sunshine in every bite. It’s about gathering with loved ones, sharing a delicious meal, and making memories that will last long after the summer has ended. This recipe has even become a symbol of my connection to my grandmother, who would always have a variation of this delicious dish whenever we visited her during summer holidays. It is really important to keep in mind the tradition when we cook and enjoy our meals.
Variations and Ideas:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add more veggies: Bell peppers, tomatoes, spinach, mushrooms – the possibilities are endless!
- Change up the cheese: Experiment with different cheeses – Gruyere, Monterey Jack, or even goat cheese would be delicious.
- Make it vegetarian/vegan: Substitute the eggs with a plant-based egg substitute for a completely vegetarian or vegan option.
- Make it ahead: This frittata can be made ahead of time and reheated, making it perfect for busy mornings or entertaining.
I encourage you to make this Corn and Zucchini Summer Frittata your own. Experiment with different ingredients, herbs, and spices, and create a dish that truly reflects your personal style and taste. Enjoy the process, savor the flavor, and let the summer sunshine fill your kitchen with warmth and deliciousness. Bon appétit!
